Steps to Make Jamie Oliver Zucchini and Blue Cheese Stuffed Chicken Provençal

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, zucchini and blue cheese stuffed chicken provençal. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Zucchini and Blue Cheese Stuffed Chicken Provençal is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Zucchini and Blue Cheese Stuffed Chicken Provençal is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have zucchini and blue cheese stuffed chicken provençal using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini and Blue Cheese Stuffed Chicken Provençal:

1. Make ready skin-on chicken drumstick fillets
2. Get grated zucchini
3. Prepare grated blue cheese
4. Get dry oregano
5. Get dry basil
6. Prepare dry parsley
7. Make ready dry rosemary
8. Get dry thyme
9. Take ground fennel seeds
10. Make ready Worcestershire sauce
11. Get grated mozzarella cheese
12. Prepare Kosher salt
13. Make ready Black pepper

Steps to make Zucchini and Blue Cheese Stuffed Chicken Provençal:

1. Preheat oven at 395°F. Season the chicken with salt and pepper, Worcestershire sauce and all the dry condiments except the fennel. Let it marinate for around 10 minutes.
2. While the chicken rests, mix together the grated zucchini and blue cheese and season with salt and ground fennel.
3. Assemble the chicken like a sandwich: place one fillet with the skin facing down and cover with the zucchini mixture. Place the other fillet over it with the skin facing up. Tie both pieces together with cotton twine.
4. Line a glass baking tray with parchment paper and drizzle with some olive oil. Put the chicken in and cover it generously with the grated mozzarella cheese. Bake for around 20 minutes or until a thermometer reads 165°F and the cheese completely melts and is slightly golden on top.

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